1 lb. box light brown sugar
1/3 c. sherry wine
1/3 c. cream
1/2 stick butter
1 1/2 c. pecan halves

Empty sugar into pot, add wine and cream. Cook on medium heat until it forms a soft ball, then add butter and pecans, mixing well. Cook until it forms hard ball. Remove from fire, let sit 1 minute. Do not disturb, then beat until the color of candy changes or gets a little lighter. Spoon out on wax paper. Yield: 16.